This is quite a simple soup, so the quality of the broth is important. Black radish, china rose radish, or other radishes can sub for the daikon, or be used in combination with the daikon. To make a meal of the soup, you can add tofu, chicken, pork or other cooked or ready-to-eat protein (shrimp or other seafood can be raw, as it cooks quickly).
6 – 8 c chicken or vegetable broth
2 c (peeled) cubed or thinly sliced daikon
4 slices fresh ginger (1/4-inch thick)
salt, to taste
4 c coarsely chopped or shredded Napa cabbage
sliced, cubed, or shredded tofu, seitan, chicken, beef, pork, etc., optional
garnishes: dark sesame oil; cilantro; chopped scallion; red pepper flakes or hot sauce; a splash of lime juice….
1. In a large soup pot, bring the chicken broth, daikon, and ginger to the boil. Season lightly with salt. Reduce heat to a simmer and cook for 20 to 30 minutes until the daikon is tender.
2. Add the cabbage, turn up the heat a bit and return to the boil. Reduce heat and cook for 5 minutes. Add protein, if using, and heat through. Garnish as you like.